for 12 pieces

Biscuit base

150 g	gluten-free sponges (e.g. Petit Beurre)
75 g	lactose-free butter, melted
50 g	apricot jam

Quark filling

250 g	lactose-free cream cheese
250 g	lactose-free low-fat quark
3	eggs
100 g	sugar
1 pinch	salt
1	organic lemon, use grated zest only
1 tbsp	cinnamon
3 tbsp	Maizena cornflour
2	apples, coarsely grated

How it's done

Biscuit base

Finely crush the biscuits in a plastic bag using a rolling pin, mix with the butter, spread over the bottom of the prepared cake tin and press down well. Spread the jam over the top.

Quark filling

Combine the cream cheese with all the other ingredients up to and including the cornflour and beat well with a whisk, spread the mixture over the biscuit base. Arrange the apples on top.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow the cake to cool slightly, loosen the sides of the cake tin with a spatula and leave to cool completely on a rack.

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